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The wine undergoes 15–18 day fermentation with natural yeasts and an additional 10 days of submerged cap maceration before aging in large neutral botti
light and sneakily complex
no oenological additives
Benoit Doussot
saline and the Trebujena character with some rusticity
Robert Ampeau et Fils, Meursault, 2000 SO121425 The wine undergoes 15–18 dayA fully mature white Meursault from the one domaine famous for refusing to sell its wines young. Ampeau held bottles for decades in a famously cold cellar and released them only when it decided they were ready, so a 2000 like this arrives already carrying the honeyed, nutty complexity that most white Burgundy only dreams of reaching. The house style is oxidative and built for the long haul, which makes it one of the more reliable names from an era
